Login | Subscribe
twitter

The Wines

100% Syrah (early 2000s) from granite soils, hand harvested, part destemmed, steel vat vinification, part vat emptying/refilling, pumpinbg overs, malo in casks, aged 1-year 600-litre oak casks 18 months, unfined, unfiltered, “drink with refined cheese, white meat, black truffle omelette”, 500 b

2017

(casks) dark red robe; the nose rests on sweet, tar-like oaking, with a second air of black fruits, blackberry and blackcurrant. It’s a slightly formulaic start. The palate is also on obvious oak for now, holds decent richness within, needs to integrate. It’s arm’s length in nature, is low on soul, is efficient, but not arresting. The aftertaste is gummy, a little drawn back. It is bottled already. Decant it. 13°. From mid-late 2020. 2034-36 Dec 2018

2016

(casks) dark red robe. The nose combines peanut, nutshells from its oak with cooked blackberries. The palate has a squeezy filling, with notes of dampness, a thread of late mineral. It has good heart, and can integrate well. There is a ripeness in the style over one of freshness. The finish is Pinot-esque, notes of cooked plums there. It’s a shapely Hermitage, on the go quite soon. 13°. From spring 2019. 2029-30 Nov 2017

2015

(casks) dark robe. The nose is full, sturdy, has a brothy air of black berry, ripe fruits with a note of damp earth. The palate is similar – it is grounded, holds chunky matter with tannins that aren’t especially refined. There is a late sense of exertion, and the finish is rather sudden. Further raising is required. 13°. 500 b. From mid-2019. 2027-29 Oct 2016